for 4 people

Carrots

2 tbsp	olive oil with lemon
1 tbsp	crema di Balsamico (balsamic cream)
1 kg	carrot, quartered lengthwise
1 tsp	salt

To serve

1 tsp	olive oil
1 tsp	fennel seeds
1	garlic clove, squeezed
½ bunch	flat-leaf parsley, finely chopped
2 tbsp	lemon juice
2 tbsp	liquid honey
½ tsp	salt
a little	pepper
100 g	Fine Food Salty Nut Mix, coarsely chopped

How it's done

Carrots

Whisk the oil and crema di balsamico in a bowl. Add the carrots, mix, season with salt, spread on a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200 °C, turning the carrots once. Remove, allow to cool slightly.

To serve

Heat the oil in a frying pan. Reduce the heat, add the fennel seeds and garlic, sauté for approx. 2 mins., place in a bowl. Add the parsley, lemon juice and honey, whisk. Serve the carrots on a platter, drizzle with the dressing, scatter the nuts on top.

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